ADJUNCT AND IMPROVER USED IN FOOD PROCESSING AND PRESERVATION

The extensive use of processed food products from the nineteenth century has been characterized by the increasing utilization of food additives and preservatives with differing levels of safety. The above trend has seen the introduction of laws in many countries regulating the use of additives and preservatives in food processing and preservation. During the process of carrying out the research, the researcher came up with objectives which were concerned with identifying the additives and preservatives in food processing, their preserving capabilities and the implications on human health. Food preservation involves different practices such as curing which use ingredients like salt, sugar, spices, vinegar and sodium nitrite/nitrate in food processing of certain types of animal foods. Additives and improving agents are utilized in food for various reasons making more research necessary. According to the study objectives and recommendations, the researcher concluded that food processing and preserving technologies can be used to maintain the quality, acceptability and nutrition in food. The process of preservation will help in maintaining the principal macronutrients which include carbohydrates, fats and protein.